Put some spring into your pasta, with this fresh yet simple supper idea. It’s on the table in under half an hour and is low-fat too
Prep:10 mins – 15 mins
Serves 4
450g mixed spring vegetables such as green beans, asparagus, broad beans and peas400g tagliatelle1 lemon1 tbsp Dijon mustard1 tbsp olive oil3 tbsp snipped chivesgrated parmesan (or vegetarian alternative), to serve
STEP 1Halve the green beans and cut the asparagus into 3 pieces on the diagonal. Cook the tagliatelle, adding the vegetables for the final 5 mins of the cooking time.STEP 2Meanwhile, grate the zest from half the lemon and squeeze the juice from the whole lemon. Put juice in a small pan with the mustard, olive oil and a little black pepper. Warm through until smooth.STEP 3Drain the pasta and veg, adding 4 tbsp of the water to the lemon sauce. Return the pasta to the pan, reheat the sauce, adding most of the chives, then add to the pasta, tossing everything together well. Divide between 4 shallow bowls and top each with black pepper, Parmesan and the remaining chives.
